Antistaling/conditioning agent in producing bakery products
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United States of America Patent
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Aug 4, 1987
Grant Date -
N/A
app pub date -
Dec 21, 1984
filing date -
Dec 21, 1984
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic acid esterified monoglyceride or edible salts of stearyl lactylic acid is disclosed. The blend synergistically improves both staling inhibition of a baked food product and also dough conditioning when added to a formulation for a baked food product prior to baking.
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